Mark Bittman's Fast Vegetable Soup

Warm up with a bowl of Mark Bittman’s Fast Vegetable Soup, a wholesome and vibrant dish that’s as quick to prepare as it is nourishing. Packed with a medley of fresh vegetables including carrots, zucchini, green beans, and leafy greens, this recipe is a celebration of simple, hearty flavors. In just 45 minutes, you can create a comforting soup that’s perfect for a weeknight dinner or a light, healthy lunch. Infused with aromatic garlic, onions, and a touch of parsley, this one-pot meal shines with its rich vegetable broth base and the optional topping of Parmesan cheese for added indulgence. Dairy-free and easily customizable, it’s a versatile recipe that fits into almost any diet. Perfect for meal prep or feeding a crowd, this satisfying vegetable soup delivers maximum flavor with minimal effort!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 6 cups vegetable broth
• 1 15-ounce can canned diced tomatoes
• 1 medium potato, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and chopped
• 2 cups fresh spinach or kale, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• 0 as desired parmesan cheese for serving (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook, stirring frequently, until soft and translucent, about 3-5 minutes.

Step 3

Add the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Pour in the vegetable broth and bring to a simmer.

Step 5

Add the canned diced tomatoes with their juices, the diced potato, zucchini, and green beans. Stir well to combine.

Step 6

Season the soup with salt and black pepper.

Step 7

Reduce the heat to low and simmer the soup uncovered for 20 minutes, or until the vegetables are tender.

Step 8

Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.

Step 9

Taste and adjust seasoning as needed.

Step 10

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot. Optionally, sprinkle with grated Parmesan cheese for extra flavor.

Nutrition Facts

Serving size	(2886.6g)

Amount per serving	% Daily Value*
Calories	1379.9

Total Fat 56.5g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 10.6g
Cholesterol 12.5mg	0%
Sodium 6650.0mg	0%
Total Carbohydrate 187.7g	0%
Dietary Fiber 43.8g	0%
Total Sugars 56.5g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 733.8mg	0%
Iron 17.5mg	0%
Potassium 6626.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 12.7%

Carbs: 52.0%